Crispy Shrimp Chip Wasabi Chicken
20 min
Creative Recipe
Wok-Kissed Coq au Pasta: Five-Pepper Stir-Fry Carbonara
A daring fusion masterpiece that marries French coq au vin sophistication with Chinese wok-cooking techniques. Tender pasta is tossed with sautéed multi-colored bell peppers, mushrooms, and garlic in a silky, umami-rich sauce that honors both cuisines. This dish proves that East meets West beautifully on the plate.
35 min
Medium
4 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet5/10
Salty5/10
Sour3/10
Umami7/10
Spicy2/10
🥄 Texture
Silky, creamy pasta strands coated in melted Gruyère/Parmesan with tender-crisp bell pepper strips and slightly chewy al dente fettuccine or pappardelle. Mushrooms add a meaty bite while cherry tomatoes burst with small juicy pockets, giving contrast to the smooth sauce.
👃 Aroma
Warm garlic and olive oil top notes with the roasted, slightly sweet perfume of bell peppers and mushrooms. A savory, nutty cheese presence and a hint of freshly cracked black pepper round out the aroma.
🍷 Pairs Well With
A crisp, dry white such as Sauvignon Blanc or an unoaked Chardonnay; alternatively a light-bodied, low-tannin red like Pinot Noir or a sparkling wine to cut the creaminess.
🥗 Side Dishes
Simple arugula or mixed greens salad with lemon vinaigrette to brighten the dish; crusty bread or focaccia for mopping up sauce; roasted or grilled asparagus or a light marinated cucumber salad as a fresh vegetable side.
Ingredients(11 items)
- 112 ounces pasta (fettuccine or pappardelle)
- 21 large red bell pepper (sliced into thin strips)
- 31 large green bell pepper (sliced into thin strips)
- 41 large yellow bell pepper (sliced into thin strips)
- 58 ounces mushrooms (sliced)
- 61.5 cups cherry tomatoes (halved)
- 74 cloves garlic (minced)
- 86 tablespoons olive oil (divided)
- 91 teaspoon black pepper (freshly ground)
- 101.5 cups grated cheese (Gruyère or Parmesan)
- 112 tablespoons water (for sauce)
Nutrition Information(per serving)
612
Calories
22g
Protein
68g
Carbs
28g
Fat
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente (approximately 9-11 minutes). Reserve 1 cup of pasta water before draining.
- 2
While pasta cooks, heat 3 tablespoons of olive oil in a large wok or wide skillet over high heat until shimmering.
- 3
Add minced garlic to the hot oil and stir-fry for 15 seconds until fragrant, being careful not to burn.
- 4
Add sliced mushrooms and stir-fry for 2-3 minutes until they begin to release moisture and turn golden.
- 5
Add the red, green, and yellow bell pepper strips to the wok. Stir-fry continuously for 3-4 minutes until the peppers are tender-crisp but still maintain vibrant color.
- 6
Add the halved cherry tomatoes and continue stir-frying for 1 minute until they begin to soften and release their juices.
- 7
Reduce heat to medium. Add the remaining 3 tablespoons of olive oil and 2 tablespoons of water to create a light sauce.
- 8
Pour the drained pasta into the wok and toss continuously for 1-2 minutes, combining all ingredients thoroughly.
- 9
Remove from heat and immediately add the grated cheese in three additions, tossing gently after each addition to create a creamy coating.
- 10
Season with freshly ground black pepper to taste. Add pasta water 2 tablespoons at a time if the sauce needs more moisture for silkiness.
- 11
Divide among four serving bowls and serve immediately while hot and creamy.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!